Spicy, dark roux & stock sauce, another Cajun staple.

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 15-20 minutes.

Prepare the Roux

Add the chopped onion, green bell pepper, and celery (the 'holy trinity') to the roux. Cook for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 1-2 minutes.

Sauté the Vegetables

Stir in the Cajun seasoning and diced tomatoes. Cook for a few minutes to combine the flavors.

Add the Seasoning

Gradually pour in the chicken or seafood stock, stirring constantly to prevent lumps. Bring to a simmer and add the shrimp or chicken. Cook until the protein is cooked through, about 10-15 minutes.

Add Stock and Protein

Add salt and black pepper to taste. Adjust the seasoning if necessary.

Season to Taste

Serve the etouffee over cooked rice, garnished with chopped green onions.

Serve

Butter

etouffee

Recipe information

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